DIM SUM TRIPE STEW
You either love Dim Sum Tripe Stew, or you don’t want to touch it with a 10-foot rod. Can you guess which group I belong to? You’ll learn all about it if you keep reading!
This dish is known in Cantonese as niu za (), pronounced phonetically as ngau tzop (excuse the weird spelling). As with many ancient and classic cuisines, this one typically includes a variety of organ meats, but the ingredient list has been pared down and simplified over the years, which is a good thing! We made our version of tripe stew with beef tripe and Chinese turnips, the only two components in the recipe. This beef trip stew can be ordered in a Cantonese dim sum restaurant, and they’ll provide you with some hot oil for dipping. For as long as we can remember, our “elders” (parents, grandparents, etc.) have always ordered and sometimes prepared it for us.
Some people aren’t fans of beef tripe. It has a “barnyard-y” flavor, although other people dislike lamb for the same reason.
This Dim Sum Beef Trip Stew dish was created for ourselves and those who grew up with it or are interested in trying it.
We have tried many various preparations of tripe. Braised tripe was served as tapas when we visited Madrid. In Tuscany, we also ate it in a hearty stew. It’s common in these European-style dishes to cook the tripe until it’s exceedingly tender.
Because the Chinese cook beef tripe for a shorter period of time, the tripe retains more of its original texture. Dim Sum tripe stew has a little rubbery and chewy texture since that is how most Chinese prefer beef tripe.
The Woks of Life is responsible for providing historic, vintage dishes like beef tripe stew. It’s a traditional Chinese cuisine, albeit it may seem strange to some.
Since I grew up eating this meal, I’m happy to say that I’m a fan and request it whenever we eat dim sum. With this handmade version, there’s nothing you can go wrong.
FOR LEVEL 1:
- 2 lbs fresh honeycomb beef tripe(900g)
- 1.9L of water
- 2 tsp. of salt
- 2 slices of ginger (smashed)
- 1 scallion
- 2 tbsp. Shaoxing wine
FOR LEVEL 2:
- 1 tbsp. of oil
- 3 slices of ginger (smashed)
- 4 pcs. of star anise
- 1 daikon radish (about 1.5 pounds, cut into 1 1/2 inch cubes)
- 1 tbsp. of shaoxing wine
- 1/4 cup of light soy sauce
- 1/4 tsp. of dark soy sauce
- 1 tbsp. of light brown sugar
- 2 1/2 cups of water
- 1 tsp. of sesame oil
- 1/8 tsp. of white pepper
- salt (to taste)
- 1 tbsp. of cornstarch (mixed into a slurry with 1 tablespoon water)
- 1 scallion (chopped)
- Under cold running water, thoroughly rinse the tripe. Chop your scallions and ginger into small pieces and toss them in the wok with the tripe. Water should be heated to boiling in a saucepan on a stovetop. Allow it to sit for five minutes after turning off the heat. Using cold water, rinse the tripe from the wok. Drain by putting it in a sieve. The tripe is “cleaned” in this process, resulting in a milder flavor.
- After cooling, slice the tripe into 1 1/2 x 2 1/2 inch pieces. Because the tripe shrinks as it cooks, this is usually the smallest portion served at Dim Sum restaurants that feature this dish. You can, however, cut it to your desired length or width.
- Add the oil, ginger slices, and star anise to a large pot and bring to a boil over medium-high heat. Allow for around 30 seconds of cooking time. Add the tripe as soon as the heat is turned up high. Two minutes of constant stirring is all that is needed. After 30 seconds, add the shaoxing wine.
- Add water, brown sugar, sesame oil, and white pepper to the soy sauce mixture. Stir everything together until it’s well combined. Simmer for around 30 minutes after bringing the mixture to a boil. Stirring often, cook for 20 minutes until the vegetables are tender. If you prefer your beef tripe to be a little softer, you may choose to cook it a little longer. However, Chinese people prefer beef tripe to be a little chewier.
- Add the turnips and simmer for another 20 minutes, or until the turnips are fork-tender, to complete the dish. You may simmer the turnips longer if you prefer them softer. Take a bite and see whether you need to add extra salt.
- Turn the heat up to medium-high and wait for the liquid to boil before serving. Add the cornstarch slurry and scallion whites to the mixture. When the mixture is slightly thickened, stir it for another 30 seconds. Garnish with the remaining scallions before serving.